Svíčková na Smetaně

Shopping list

• 600 g beef sirloin — in one piece

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• 2 piece carrot — peeled and sliced

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• 150 g celeriac — peeled and diced

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• 1 piece parsnip — peeled and sliced

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• 1 piece onion — sliced

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• 2 piece bay leaf

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• 4 piece allspice berries

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• 6 piece black peppercorns

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• 2 tbsp vegetable oil

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• 600 ml beef stock

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• 1 tbsp white wine vinegar

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• 20 g plain flour

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• 150 ml double cream

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• 1 tsp lemon juice

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• 1 tsp caster sugar

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• 1 tsp salt

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• 3 tbsp cranberry sauce — to serve

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• 8 piece bread dumplings — sliced, to serve

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Step by step

1. 1

   Preheat your oven to 160°C. Season the beef sirloin all over with salt. Heat the oil in a large casserole dish over medium-high heat and sear the beef on all sides until golden brown, about 6 minutes total. Remove and set aside.

2. 2

   In the same dish, add the carrot, celeriac, parsnip and onion; cook for 5 minutes, stirring occasionally, until lightly caramelised. Return the beef to the dish and nestle it among the vegetables.

3. 3

   Add the bay leaves, allspice and peppercorns, then pour in the stock and vinegar. Bring to a gentle simmer, cover tightly with a lid, and transfer to the oven. Braise for 90 minutes until the beef is very tender.

4. 4

   Remove the beef from the dish and wrap it in foil to keep warm. Strain the cooking liquid, reserving the vegetables and discarding the bay leaves and whole spices. Blend the vegetables with about 300 ml of the cooking liquid until completely smooth.

5. 5

   Return the purée to the casserole over medium heat. Whisk the flour into the cream until smooth, then stir this mixture into the sauce. Simmer gently for 5 minutes, stirring, until thickened. Stir in the lemon juice and sugar, and season to taste with salt.

6. 6

   Slice the beef thinly against the grain. Arrange slices on warmed plates, spoon over the sauce, and serve with sliced bread dumplings and a dollop of cranberry sauce on the side.